Pumpkin and walnut soup

“To feel safe and warm on a cold wet night, all you really need is soup” – Laurie Colwin

Soups are extremely easy to make. They’re so wholesome and celebrate the ingredients in them.

In this case, the soup celebrates the humble pumpkin. This soup brings out the sweetness in the pumpkin. A hot bowl of this thick pumpkin soup is the perfect meal for a cold, gloomy, rainy weather. It also has walnuts in it, which brings a very nutty bitterness to it. Just a pinch of nutmeg gives it a great depth of flavour. Finish it off with some fried garlic or a dollop of cream and each spoonful will give you that warmth perfect for an “under the weather” kind of a day. This soup is healthy satisfying and a perfect starter to any meal.

There are so many variations to a pumpkin soup. You can add a chicken stock. or a vegetable stock instead of just water. You can switch walnuts for almonds. You can make a roasted pumpkin soup by roasting the pumpkin cubes at 200 degrees for 20 mins till they have caramelised on top but are tender inside. I will be soon uploading my favourite pumpkin soup recipe. So keep watching this space!

To make this soup, you only need a handful of ingredients.


First sauté garlic, onions and walnut in a some olive oil.


Chop the pumpkin into 3/4 inch cubes and add it to the saucepan. Let it caramelise.


Once it caramelises, add in the spices and the water.


Let it boil. Once it boils simmer for 30-40 minutes.


Blend using a hand blender, adjust the seasoning.


Add a pinch of nutmeg, some pepper, a dollop of cream and serve.




Serves 2
Total time- 60 mins (15 mins + 45 mins)

Pumpkin, diced- 2 cups
Garlic- 4 big cloves
Onion, chopped- 1/4 cup
Walnut, chopped – 2 tablespoons
Water- 2 cups
Nutmeg – 1/4th teaspoon
salt and pepper- To taste

For the soup, sauté in some olive oil, the onions, garlic and walnuts. Once the onions start changing colour add in the pumpkin and sauté for a few minuted till the pumpkin starts to caramelise. Add in 2 cups of water. Once the water starts to boil, turn the heat to low, and let it cook with the lid on for about 40 minutes. Once the pumpkin has cooked, after 40 minutes, the liquid would have reduced to half. With a hand blender, blend the mixture to make it a smooth puree. You can strain it to make sure there are no chunks left. Add some water, based on how thick you want the soup, adjust the seasoning, add the nutmeg. Bring the soup upto a boil once again. Serve with a dollop of cream on top or garnish with some fried garlic.

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